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Receta Collop Of Beef With Haggis And Grain Mustard Whiskey Essence
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Ingredientes
- 2 c. red wine
- 1 Tbsp. minced fresh thyme
- 1 tsp crushed black peppercorns Beef
- 2 lb veal, cheeks, or possibly braising beef, cut into 2" pcs
- 4 Tbsp. flour
- 4 Tbsp. vegetable oil
- 2 ounce smoked bacon, cut into thin strips
- 1 x onion, diced
- 1 x celery, stalk, diced
- 1 lrg carrot, diced
- 5 clv garlic, minced
- 6 c. good brown stock
- 1 x salt and pepper
- 4 Tbsp. grain mustard
- 4 Tbsp. scotch whiskey
- 2 Tbsp. freshly grated horseradish Haggis
- 1 lb haggis
- 4 Tbsp. butter Neeps and Tatties
- 4 med potato
- 1 med -sized turnip
- 4 Tbsp. butter
- 1 tsp minced parsley Garnish
- 3 ounce fresh horseradish, fine julienne canola oil, for frying
- 4 sprg fresh herbs
Direcciones
- Marinate 2 pounds veal or possibly braising beef in the wine, thyme and peppercorns for 24 hrs. Lift the meat out of the liquid and drain. Place the marinade liquid in a small pot and bring it to a boil. Strain and save the liquid.
- Beef:Preheat oven to 350 degrees F.Dip meat in flour. Heat oil in a Dutch oven and sear the meat till it has a good brown colour. Add in any remaining flour to the pan and make sure the oil absorbs it.
- Add in the vegetables, bacon, garlic and reserved marinade liquid. Whisk to remove any lumps.
- Continue whisking and add in the stock. Season.
- Cover pot and bake in oven for 3 hrs. Check every 30 min. Reconstitute stew with water if necessary.
- When the meat has cooked, remove it from the Dutch oven. Reduce the sauce further if you like then add in the mustard, whiskey and horseradish. Season.
- Haggis:Remove haggis from the skin. Place the butter in a small pan then add in the haggis. Mash haggis with a fork on a low heat till the mix comes together. Keep warm.
- Neeps and Tatties:Wash, peel and dice potatoes. Wash, peel and dice turnips. Place in a pot and cook till tender. Drain and dry the potatoes and turnip then pass them through a sieve. Mix till creamy. Add in the butter and season. Keep warm.
- Garnish:Heat 2 inches of canola oil in a deep sided frying pan. Fry the horseradish julienne till golden brown and crispy.
- Arrange the haggis in a mound in the centre of a platter. Surround the haggis with the neeps and tatties. Top with the meat. Drizzle with the sauce and garnish with the fried horseradish and herb sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 938g | |
| Recipe makes 4 servings | |
| Calories 874 | |
| Calories from Fat 435 | 50% |
| Total Fat 49.11g | 61% |
| Saturated Fat 19.53g | 78% |
| Trans Fat 0.35g | |
| Cholesterol 193mg | 64% |
| Sodium 1853mg | 77% |
| Potassium 1745mg | 50% |
| Total Carbs 45.7g | 12% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.85g | 4% |
| Protein 41.51g | 66% |
